This hearty soup is brimming with fresh greens that are full of vitamins to nourish your body. For this recipe I used our braising mix which contains two different types of tatsoi and komatsuna. However, you could easily substitute kale, spinach or any other greens. Fresh dill adds extra flavor and a great addition for cold and flu season. You could add parsley instead or another herb of your choice.


  • 2 tbsp High Heat Oil
  • 1 yellow onion, diced
  • 4 carrots, sliced thin
  • 6-8 gloves garlic, minced
  • 4 russet potatoes, peeled and cut to 1″ cubes
  • 1 & 1/2 pounds braising greens mix, washed
  • 8 cups stock
  • 1 cup lentils, rinsed
  • 1 bunch dill, stems removes and chopped coarsely


  1. Warm a large pot with oil over medium heat. Add onions and saute 5 minutes or so until starting to brown. Add carrots and saute another minute or so. Add garlic and cook 30 seconds – 1 minute until raw smell goes away, be careful not to burn garlic.
  2. Add stock and potatoes. Bring to boil and then reduce to simmer. Cook for 2 minutes, then add the lentils and cook until potatoes are fork tender.
  3. Add the dill and then the greens in batches, stir in and allow to wilt down between each addition. Turn off heat and serve warm with your favorite toasted bread.


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